When it comes to the origin of caviar, nothing compares to Caspian Sea caviar. It is the original and includes varieties like Beluga, Osetra, and Sevruga. These famous varieties come from sturgeon-the source of authentic caviar. The prices of these types can go quite high, but their quality and taste is unsurpassed. Classified as Russian and Iranian caviar, they are the leaders. However, due to overfishing, these jewels of the sea are threatened. The valuable sturgeons that made Persian and Russian caviar famous are endangered today and exports of their fish roe are limited. This phenomenon promoted the growth and success of caviar that comes from sturgeon in California. Yes, that is true. California caviar is quite a competitor. This is not always welcome news to the traditional connoisseur. While some people do not accept any variety besides Russian or Persian caviar, others are open to trying California caviar. It does have many fans. Still, some people argue that farmed caviar in California cannot compare to authentic Caspian malossol caviar. It is all a matter of preference. It would be a good idea to learn more about caviar by origin and see if you adhere strictly to tradition or are open to novelty.
Russian caviar is a luxury food item. Coming from sturgeon like Beluga, Sevruga, and Osetra, it is a delectable delicacy. However, its supply is threatened today. In 1962, the Soviet Union did not allow open-sea fishing of the Caspian Sea. Since it controlled four-fifths of the sea and Iran controlled a fifth, Caspian caviar was not widespread. Overfishing was not a problem. However, with the collapse of the Soviet Union, this ban was not followed as before. Overfishing became a problem and the Caspian Sea sturgeon population became threatened. Therefore, Russian caviar is not found abundantly and this is reflective in caviar prices you see in retail and online caviar shops. This is also the reason behind the growth of caviar alternatives, like salmon and paddlefish. Further, poachers are taking advantage of the opportunity and selling the luxury item at high prices. Regardless of all the issues surrounding Russian malossol caviar, it is still a respected delicacy.
Iranian caviar, also known as Persian caviar, is very popular. Similar to Russian caviar, it comes from the Caspian Sea from sturgeons like Osetra, Beluga, and Sevruga. Fishermen in Iran fish twice yearly for the species-once in autumn and once in spring. Springtime fishing is more productive as the sturgeons lurk closer to the country at that time. Iranian caviar is famous throughout the world, but overfishing is an increasing threat. Because of this, caviar alternatives are used throughout the world. They cost less than authentic Caspian caviar and are easier to find. Among these alternatives is farmed caviar from California sturgeon. Some people will always choose the original over the alternatives, but with Caspian caviar costs so high, the prices of the alternatives are luring more and more people. There are those individuals, however, who stay faithful to Iranian caviar regardless of the price.
For some people nothing can take the place of Caspian caviar from Russia and Iran. Others are open to the changes brought forth by the times and are into California caviar. More and more consumers and chefs are turning to this new caviar variety. Price is a factor, as California caviar costs less than Sevruga, Osetra, or Beluga caviar. It is, however, still pricey. There will always be diehard fans, however, which stay faithful to the original. Some people are just not into farmed caviar from California. Yes, it may be farmed because of regulations placed on fishing American sturgeon, but it is quite a hit. Some sources compare it to Osetra caviar from the Caspian Sea and favor it because there is no environmental issue, like overfishing, that comes with producing farmed caviar. Coming in shades of light gray to jet black, California caviar is mild and nutty in flavor and creamy in texture.